Hope you all had a beautiful weekend?
I spent most of mine hanging out with Mr Man and our chums, indulging in a few too many treats and playing a lot of monopoly! I think monopoly is one of those games – everyone gets super competitive (minus me, it would seem!) and it just becomes amusing. Anyway, I feel like the weekend has completely flown past, yet again, and now I’m sat in bed at 11pm realising that I’ve got a busy week ahead and I should have planned some more downtime!
I’ve got two days of Excel training lined up, which I’m pretty excited about – yes, I’m a geek! But that means after a four day week last week and another three day week this week, I’ll probably be struggling to keep up! Fun.
Anyway, I’ll leave feeling sorry for myself for another time – I see the clock ticking – let’s get on to more important things. The reason you’re here now:
Sticky maple syrup glazed peaches, served with fresh fluffy waffles, a couple of scoops of creamy, homemade cinnamon ice cream and a sprinkling of crumble mixture. Oh – and naturally, another drizzle of maple syrup.
The hot, the cold, the varying textures and flavours – it’s ALL going on here.
I’m clinging on to summer so tightly right now – I’m not ready for it to come to an end. We’ve definitely been short changed with the weather yet again this year here in London and I’m so not ready for jackets and coats. Frankly, I’m going to dig my heels in deep and pretend that both the leaves and the temperature haven’t started falling and enjoy the very last of the summer fruit – case in point.
I made this dessert for dinner last Monday night – and what a great dinner it was!
^ Just look at this. Now craving peaches. Why can’t they be all year round fruit?!
Guys – grab the last of the summer peaches, and make this soon! You don’t want to have to wait till next year. Trust me.
- 300ml double cream
- 300ml whole milk
- 120g caster sugar
- 3 egg yolks
- 2 sticks of cinnamon
- 1 tsp ground cinnamon
- 35g melted butter, cooled
- 150ml whole milk
- 140g flour
- 50g granulated sugar
- 2 tbsp maple syrup
- 1/2 tsp baking powder
- Pinch of salt
- 1tsp vanilla extract
- 1 egg, separated
- 1 egg white
- 40g salted butter
- 65g plain flour
- 15g caster sugar
- 15g soft brown sugar
- 15g rolled oats
- 6-8 peaches
- Maple syrup
Cinnamon ice cream
- Place the bowl of your ice cream machine in the freezer over night.
- Add the milk, cream, cinnamon sticks and half the sugar to a saucepan and heat on low, stirring regularly until it almost boils – you’ll see small bubbles on the edges of the pan.
- Take off the heat and set aside.
- Add the egg yolks, remaining sugar and cinnamon powder to a bowl and whisk with a handheld electric whisk until the mixture falls in thick ribbons.
- Using a ladle, slowly and carefully add around a quarter of the hot milk / cream mixture to the eggs, all the while continuing to whisk to slacken the eggs.
- Add the entire lot back into the saucepan and place back on a low heat.
- Cook till heated through and thick enough to coat the back of a wooden spoon – around 5 mins. Don’t let the mixture reach a boil.
- Prepare an ice bath – add a little water and plenty of ice to a large bowl.
- Pour the ice cream mixture into a smaller bowl and place inside the larger ice bath bowl to help it cool down. Stir occasionally to stop a skin forming.
- Once cooled, cover in clingfilm and chill in the fridge until cold – at least a few hours, but preferably overnight.
- When ready, add the cinnamon custard to the ice cream maker and churn according to the manufacturer’s instructions.
- One done, place in the freezer to properly set.
- Preheat the waffle iron.
- Sift the dry ingredients together in a large bowl.
- Whisk together the wet ingredients, apart from the egg whites.
- Mix together the wet and dry ingredients.
- Whisk the egg whites in a separate bowl until they reach stiff peaks.
- Fold the whites into the mixture, careful not to knock out all the air.
- Pour into waffle machine and cook to the manufacturer’s instructions.
- Preheat the oven to gas mark 4.
- Line a baking sheet with parchment paper.
- Add all the ingredients to a bowl, and using the tips of your index and middle fingers and your thumbs, rub together until the mixture resembles breadcrumbs.
- Sprinkle over the crumble mixture onto the prepared baking sheet and bake for around 15 mins or until golden brown.
- Heat a griddled pan on a high heat.
- Slice peaches in half and remove pits.
- Brush insides with maple syrup.
- Place peach halves on the pan for around 1 min or until bar marks are achieved.
- Cut the waffles into triangles.
- Add two scoops of cinnamon icecream.
- Place peaches on the plate.
- Sprinkle over the crumble mixture.
- Drizzle on extra maple syrup to taste.